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Starters and side dishes
Apple tart with melting raw milk Cantonnier from Warwick Village
Portions:
4Cooking:
30 min,Ingredients
Sweet dough
- 250 ml (1 cup) flour
- 85 ml (1/3 cup) sugar
- 85 ml (1/3 cup) softened butter
- A pinch of salt
Apple and cheese filling
- 1 kg (2.2 lb) Québec McIntosh apples
- 1 lemon
- 60 ml (4 tablespoons) sugar
- 15 ml (1 tablespoon) fresh rosemary, leaves removed
- 1 145 g slice Cantonnier au lait cru Du Village de Warwick cut into thin slices without rind
- 30 ml (2 tablespoons) butter
Preparation
Sweet dough
- Mix all ingredients together.
- Using your fingers or a fork, line the bottom and sides of a tart tin.
Apple and cheese filling
- Peel and core the apples.
- Cut into quarters and rub with lemon.
- Arrange on the pastry and sprinkle with sugar and rosemary.
- Add the small pieces of butter and bake at 190°C (375°F) for 15 minutes.
- Then add the cheese slices and bake again at 165°C (325°F) for a further 15 minutes.
- Let cool before serving.
This recipe was created by chef Philippe Mollé.
Portions:
4Preparation:
20 minutesCooking:
22 minutes
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